Tam Coc is located in the famous Trang An landscape complex. With a system of caves, limestone mountains, beautiful wet rice fields, this place is likened to Ha Long Bay on land and is an eco-tourism area in the true sense of the northern village. (Photo: Didauvui) The light sunshine stretching over the golden fields makes the whole Tam Coc mountain area brighten up with a poetic look, making people not only “full of eyes” but also feel satisfied with all the senses. Here, the rice fields will ripen in late May and early June in a two-week period. That is the time when visitors will be able to see the most “beautiful yellow” of the year in the most beautiful rice fields in Vietnam. (Photo: Didauvui) Tam Coc means three caves: Ca cave, Hai cave and Ba cave. All three caves are formed by the flow of rivers because the rocks in this area are limestone mountains. Ca Cave is 127m long, through a large mountain, and the mouth of the cave is over 20m wide. In the cave, the climate is cool and humid and there are many stalactites hanging down with many shapes. Bich Dong means “green cave” located 2 km from Tam Coc wharf. This is one of the landscapes in the group that the ancients called “Nam Thien De Nhi Dong”, the second most beautiful cave in the South. (Photo: @the1swhowander) From Van Lam wharf, travelers can travel the scenery around Tam Coc, watching the small houses along the river and caves. The peaceful Ngo Dong River meanders between golden rice fields on one side and wild and majestic rocky mountains on the other, creating a peaceful and romantic picture of the countryside. (Photo: Khong Giang) (Photo: Khong Giang) Looking at eye level, the rice field is like an endless stretch of silk, every time the boat glides back and forth, it flutters with each wave. But perhaps to admire all the beauty of this golden season, standing on high is the most ideal choice. From the top of the mountain, the beauty of the ripe rice fields seems to be multiplied many times. Rice bends along the Ngo Dong river with soft bends, and in the distance are undulating mountain ranges. In the middle of the stream are boats carrying gold particles… It’s an impressive moment that anyone who has ever been to can never forget. (Photo: Thai Phong Gallery) The scenery here in the ripe rice crop brings a feeling of light relaxation, you will feel that you can temporarily let go of the chaos of life and breathe in the fresh air. On an early summer morning with clear, cool weather, what could be better than flicking the oars to listen in the deepest ear to the silence of space, the sound of waves crashing on the side of the boat, the singing of birds and the sound of birdsong? Take the vision to follow the stream of water reflecting the vast green mountains and clouds, immersing yourself in the rustic and pristine nature.

Illustration. Image source: Internet Resources: Pork shoulder 300 gr Lemongrass 7 branches Purple onion 3 pieces Garlic 4 bulbs Tapioca starch 1 tbsp Fish sauce 1 tablespoon Common seasoning 1 little Cooking oil 210 ml Making: Buy pork to remove the odor, you use salt to rub the meat until the salt dissolves, then rinse with clean water. Then use a knife to cut the meat into bite-sized pieces, put it in a meat grinder, grind until the meat is minced, then scoop it out into a bowl. Onions and garlic you peel, chop. Take 2 chopped lemongrass stalks, keep the rest. Put minced meat with onion, garlic, lemongrass, 1/2 teaspoon sugar, 1/2 teaspoon MSG, 1/2 teaspoon pepper, 1 tablespoon fish sauce, 1 tablespoon cooking oil, 1 tablespoons of flour in a bowl. Mix well and marinate for about 15 minutes for the meat to absorb the spices. Next, you smash the remaining 5 lemongrass heads, then take a sufficient amount of meat, cover the lemongrass head. Put the pan on the stove, add 200ml of cooking oil, wait until the oil is hot, put the lemongrass wrapped meat in and fry on medium heat for about 8-10 minutes. When the meat is golden brown on both sides, turn off the heat, remove the meat and enjoy. The meat wrapped with lemongrass after finishing will have the aroma of lemongrass and pork. When eating, we will feel the soft, chewy texture of the meat along with the mild aroma of lemongrass. This is a unique dish that will make you an appetizer for a family party or a great everyday dish! Melon soup cooked with clams Illustration. Image source: Internet Resources: 1 melon flavor 1 bowl of clams 1 tablespoon cooking oil 2 sprigs of scallions Some garlic cloves 1 pinch salt, seasoning powder. Making: Soak the clams in water for a few hours to release all the sand, then scrub the shells. Peel the melon and cut it into pieces. Minced garlic, chopped scallions. Put the pot on the stove with a little cooking oil, heat the oil, then add the garlic and fry until fragrant, then add the melon and stir fry briefly. Add a little salt and seasoning powder to the melon, stir well, add the right amount of water and cook until the soup boils. Next, you put the clams in and cook until the clams open, then add chopped green onions and turn off the stove. Ladle the clams into a bowl and enjoy. Mushroom bean soup Illustration. Image source: Internet Resources: purple cabbage 3 small carrots 225g fresh fat mushrooms or straw mushrooms, shiitake mushrooms…. 400g tofu 1.5 liters of filtered water or vegetable broth 7ml soy sauce 30ml rice vinegar 15ml chili garlic fish sauce 4 green onions 1 branch of ginger Cooking oil Making: Sliced ​​cabbage, scallions finely chopped leaves and onion stem. Shredded carrots. Sliced ​​mushrooms. Put cooking oil in a pot, add minced ginger and onion root and sauté over medium heat until soft. Add filtered water, soy sauce, vinegar, garlic and chili fish sauce and bring to a boil. Tofu cut into bite-sized squares. Pour the tofu into the pot of broth and boil for a few minutes. You put mushrooms, cabbage, carrots and scallions in a pot of beans and boil until soft or put cabbage, carrots, mushrooms and scallions in a bowl and scoop the tofu broth into it. Chicken with sweet and sour sauce Illustration. Image source: Internet Resources: Chicken breast: 300gr Bell peppers: 150g Garlic: 1 small bulb Cornstarch: 1 tablespoon White wine: 1/2 teaspoon Vinegar: 2 tablespoons Pineapple: 100g Onions: 100g Ginger: 1 piece Soy sauce: 3 tablespoons Tomato sauce: 60g White sugar: 2 tablespoons Seasoning: Cooking oil, salt Making Wash peppers, cut into squares. Peel onion, pineapple also peel, wash, cut into squares. Peel the ginger, wash and mince it. Wash chicken, cut into small squares with the thumb, marinate with soy sauce and wine. Crack 1 egg and mix in the cornstarch. Coat the chicken in the flour and let the flavors infuse for 15 minutes. Put the pan on the stove, add water, vinegar, soy sauce, sugar and ketchup and stir well. Add a little cornstarch and water and stir again. When the mixture thickens, turn off the heat. Heat the oil and then fry the chicken. When the chicken is golden brown, take it out and place it on a paper towel to absorb the oil to reduce the fat. Then put the pan on the stove again, add the oil. When the oil is hot, add the garlic and ginger and stir-fry quickly, then add the chili, onion and pineapple. Pour in the prepared sauce and stir quickly. Finally, add the chicken and stir well to absorb the sauce.

Artwork/INT Last year, Le Thuy flooded, the water was immense, fish, shrimp, and alluvium also followed the water and stayed in the fields. After the flood, the land is fertile, most of the crops grown down are green. I remember when I went back to my hometown after Tet, I went to the market to buy a bunch of big, young green cabbage that was delicious to the eyes, but had 2 thousand VND. Buying 10,000 cucumbers, the old lady selling melons filled a basket. I said: – Your teeth give a lot? She laughs: – Like I sold it, one day she sold nearly 1 basket but got 6 thousand. The immense rice fields in the countryside this year also have a good harvest, a yellow color stretching to the foot of the distant mountain. The rice heads bowed heavily, covering the whole road separating the fields. The wind about the rice waves keeps undulating, it feels like standing in front of the sea but the waves are peaceful and golden. In my hometown, many houses still keep the new custom of offering rice. Every season of ripe rice, people reap the first field, after threshing (previously using human power or cattle to pedal, later with a continuous harvester, only packed grain rice was brought back). let the rice dry in the sun. Select the field with good rice varieties, then threshing and drying separately. When the rice is dried (in the sun and dry enough for long-term storage), it is milled, pounded, gradually, sieved (later milled by machine), giving white rice grains. Use that rice to wash with clear stone well water and then blow the rice with a wood stove. You have to be careful with the fire so that the top rice grains are white and fragrant, and the bottom is just scorched yellow. Select pullets to start nesting (the new hens begin to lay their first eggs), by this time there have been some early rains of the season. People in the countryside who are used to thunderstorms, when they see termites flying out, know that after 5 to 10 minutes, it will stop raining. The termites fly out, meet the wet rain, then swoop down to the ground, lose their wings and run away like small round meatballs. When chickens eat termites, the meat is fragrant and golden. The newly placed tray of rice has only a large plate of fresh white rice mixed with pieces of golden brown rice, on top of which is left over a fertile yellow boiled hen and a plate of crushed roasted salt and peppers. with 1 lemon cut in half. The owner lights 3 incense sticks and prays to heaven and earth, gods and ancestors to eat a new meal, to bless and protect the whole family for a year of peace, a bountiful and prosperous next season. Looking at the new tray of rice, though simple but full of herbs, of the owner. Farmers still spread word of mouth, when making new rice, people must be clean and clean in their thoughts, their minds must be good to cook a full fragrant meal; Boiled chicken with bright colors, neat and tidy shape. Old farmers looking at the tray of rice can know the happiness of the house, know if the next year’s crop is better or worse. With the new tray of rice used for worship, the elderly eat first, then the people who work in the field have the most merit, then divide it among the children and divide it equally among all members of the family. No matter how much or how little, everyone has their share. Fresh and fragrant rice, sweet and fatty chicken pieces, roasted salt seeds pounded with hot, spicy chili peppers, crispy golden pieces call back a whole heaven of memories of the new rice seasons that have passed in life. In the new meal, family members remind about the lost family members, those who are far away from home… So many people keep holding a bowl of rice and remember to eat. My family also grows rice, so since I was young, I always eat new rice. Eating from the time when the grandparents were still alive until the grandparents returned to the crane world in turn. Every new rice season, I try to arrange to bring my baby home. Show me the ripe rice season, let me know my hometown My father sometimes asked his grandchildren to burn incense on the ancestral altar during the new rice offering. The children followed their grandfather’s orders, but now everyone knows how to light incense sticks straight, not letting the incense fall out. The children always know how old their great-grandparents died, who went away in the family, who died… I remember that every year when we offer new rice, we share our chicken meat with our children. Ma says: – Ma doesn’t like chicken, I hate eating chicken… The chicken was delicious, but it was less so the kids were very happy, and saved and compared which one was bigger. Later, when I grew up, I knew how to give a little bit of delicious fat to my children. My health is not good, or I am sick. Every time the plating hurts, the kids often cook chicken porridge for the plating. Ma only eats porridge with water. Chicken doesn’t really like to eat now because it’s old now, has weak teeth, and hates eating chicken because it has teeth. I just wish, if there is no disease, I will take my children home. In the middle of the field, stop and fill your chest with the new scent of rice. And come back to eat new rice. New rice for me now is also eating, remembering… eating love…

– 6 – 7 lemongrass plants – 350g minced fresh shrimp – 1 teaspoon minced garlic – 1 teaspoon minced red onion – 1 teaspoon minced ginger – teaspoon of salt – 1 teaspoon pepper – 1 teaspoon fish sauce – 1 teaspoon olive oil – 1 teaspoon cornstarch – Put the shrimp in the freezer for 20 minutes. – Cut lemongrass into pieces about 5-7 cm long. Peel off the outer skin of the lemongrass if it is dry, then make a few incisions along the lemongrass body, this will help the aroma and flavor of the lemongrass infuse into the shrimp. – Put the shrimp, garlic, shallot and ginger in a food processor and puree, stirring occasionally during the grinding process. Next, add salt, pepper, olive oil and cornstarch to the blender and continue to blend until smooth. – Grasp the shrimp mixture around the lemongrass tree skillfully and beautifully, just the right size. Should wrap evenly and tightly around the lemongrass tree. – Put a large oil pan on the stove and bring to a boil, then put each shrimp wrapped in lemongrass and fry on high heat. When the shrimp is golden brown, remove to a plate. – Served with dipping sauce or chili sauce, salad and herbs, you can also eat with vermicelli. Trick you: Shrimp soup can be made using sugarcane instead of lemongrass, but lemongrass is popular, easy to find and makes the dish more fragrant and delicious. Before wrapping the shrimp, you can pre-cook some of the minced shrimp to taste and adjust the seasoning to suit your taste. PV (St)

Last year, Le Thuy flooded, the water was immense, fish, shrimp, and alluvium also followed the water and stayed in the fields. After the flood, the land is fertile, most of the crops grown down are green. I remember when I went back to my hometown after Tet, I went to the market to buy a bunch of big, young green cabbage that was delicious to the eyes, but had 2,000 VND. Buying 10,000 cucumbers, the old lady selling melons filled a basket. I said : – Your teeth give a lot? She laughs: -Like I sold it, one day she sold nearly 1 basket but got 6,000.. The immense rice fields in the countryside this year also have a good harvest, a yellow color stretching to the foot of the distant mountain. The rice heads bowed heavily, covering the whole road separating the fields. The wind about the rice waves keeps undulating, it feels like standing in front of the sea but the waves are peaceful and golden. In my hometown, many houses still keep the new custom of offering rice. Every season of ripe rice, people reap the first field, after threshing (previously using human power or cattle to pedal, later with a continuous harvester, only packed grain rice was brought back). let the rice dry in the sun. Select the field with good rice varieties, then threshing and drying separately. When the rice is dried (in the sun and dry enough for long-term storage), it is milled, pounded, gradually, sieved (later milled by machine), giving white rice grains. Use that rice to wash with clear stone well water and then blow the rice with a wood stove. You have to be careful with the fire so that the top rice grains are white and fragrant, and the bottom is just scorched yellow. Choose a young hen to start jumping (the new hens begin to lay the first eggs), at this time there have been a few thunderstorms at the beginning of the season, when it rains, the termites fly out, the villagers are used to thunderstorms. When I see termites flying out, I know that after 5 to 10 minutes, it will stop raining. The termites flew out, met the wet rain, swooped down to the ground, lost their wings and ran away like small round meatballs. Chickens eat that termite, the meat is fragrant and golden. A new tray of rice is placed to worship heaven and earth, the gods, the ancestors only have a large plate of white new rice mixed with pieces of yellow burnt rice, on top of which is left over a fertile yellow boiled hen and a A plate of crushed roasted seeds with chili peppers accompanied by 1 lemon cut in half. The owner lights 3 incense sticks to pray to Heaven, Earth, Gods, and Ancestors to come back to eat a new meal, to bless and protect the whole family for a year of peace, a bountiful and prosperous next season. Looking at the new tray of rice, though simple but full of herbs, farmers still tell each other that when making new rice, people must be clean and clean in their thoughts, and the mind must be good to cook a full fragrant, boiled meal. The hen is brightly colored and neatly shaped. Old farmers looking at the tray of rice can know the happiness of the house, know if the next year’s crop is better or worse. With the new tray of rice used for offerings, the elderly eat first, then the people who work in the fields have the most merit, then divide it among the children and divide it equally among all members of the family. have his share. Fresh and fragrant rice, sweet and fatty chicken pieces, roasted salt seeds pounded with hot, spicy chili peppers, crispy golden pieces call back a whole heaven of memories of the new rice seasons that have passed in life. In the new meal, family members remind about the lost family members, those who are far away from home… So many people keep holding a bowl of rice and remember to eat. My family also grows rice, so since I was young, I always eat new rice. Eat from when you know how to eat, from the time when your grandparents are still there until your grandparents return to the crane world in turn. Every new rice season, I try to arrange to bring my baby home. Show me the ripe rice season, let me know my hometown. My father sometimes asked his grandchildren to burn incense on the ancestral altar during the new meal, without a word of instruction, the children just followed, but now everyone knows how to light incense sticks straight, not letting the incense fall go out. The children always know how old their great-grandparents died, who went away in the family, who died… I remember that every year when we offer new rice, we share our chicken meat with our children. Ma said: – Ma doesn’t like chicken, I hate eating chicken… The chicken was delicious, but there was little, so the kids were very happy, and saved for a bigger piece compared to each other. Later, when I grew up, I knew how to give a little bit of delicious fat to my children. My health is not good, or I am sick. Every time the plating hurts, the kids often cook chicken porridge for the plating. Ma only eats porridge with water. Chicken doesn’t really like to eat now because it’s old now, has weak teeth, and hates eating chicken because it has teeth. I just wish, if there is no disease, I will take my children home. In the middle of the field, stop and fill your chest with the new scent of rice. And come back to eat new rice. New rice for me now is also eating, remembering… eating love…

Crispy fried squid stuffed with meat 1 kg of fresh squid 200 gr minced pork 20 gr shiitake mushrooms, 20 gr wood ear mushrooms, 1/2 onion, scallions 10 gr vermicelli Spices: Sugar, pepper, seasoning, soup powder. Delicious dish of the day: Squid stuffed with deep-fried meat. How to make crispy fried squid stuffed with meat Squeeze the squid with ginger ale to remove the fishy smell, then rinse. Marinate squid with 1/2 teaspoon of soup powder, stir well and leave for 15 minutes to infuse. Sliced ​​squid beard. Wood ear, soaked shiitake mushrooms, washed, chopped. Diced onion, finely chopped scallions. Soft soaked noodles, cut into small pieces. Take a large bowl for the ground pork and all the chopped ingredients and mix well to make the filling. Add 1 teaspoon of sugar, 1 teaspoon of pepper, 1/2 teaspoon of seasoning and mix well. Scoop each spoon of filling and stuff it inside the squid body (stuff it just right so that it won’t burst when steamed). Use a toothpick to secure the tip of the ink. Put the pot on the stove, put the squid in the pot and steam it for 15 minutes, then take out the squid and let it cool. Put the pan on the stove, heat the oil, put the squid in and fry on medium heat, turn all sides so that the squid is golden and scorched. Turn off the stove, remove the ink to drain the oil. When eating, can be cut into pieces, served with chili sauce and hot rice.

The wet rice area of ​​Dak Lak province remained at 47,500 ha, of which districts such as Krong Ana, Lak, Ea Sup, Ea Kar, Krong Pak are localities with increased wet rice area. Currently, up to 60% of families in Krong Pak district still work in the fields, which is also one of the main sources of income. Under the blazing sun of summer days, farmers are quickly weeding to prepare for harvest. The urgent, bustling atmosphere with the sound of the harvester, the sound of the farm truck carrying rice mixed with the laughter of the people, created a vivid picture of the village signaling a new harvest. (Image: Duy Hoc). Eakly people can produce 2 crops a year, with an average income of 140 million/ha. Having the opportunity to come to Krong Pak district in the harvest season, it is not difficult to see the image of rice fields laden with seeds and farmers working hard to harvest on the mats of ripe yellow rice, stretching under the blue sky. (Image: Duy Hoc). Bumper… All the village roads are covered with a brilliant yellow color, creating a peaceful and warm scene. (Image: Miss Ha). Cars full of agricultural products, showing a bountiful harvest after many days of hard work by the people, were gathered at one point before being taken home. (Image: Huong Loan) Despite hard manual labor, farmers always create their own joy in every hard moment. Breathe in the fresh air, passionately look at each carpet of ripe, heavy rice, and fall in love with the peaceful village scene even more.